My artichoke salad is incredibly easy to make in just 10 minutes! I combine pantry ingredients like chickpeas and marinated artichokes with fresh vegetables and a homemade vinaigrette to create this flavorful side dish.
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My Easy Salad with Artichoke Hearts
Great salad recipes can come in handy on so many different occasions — an easy lunch, a veggie-packed side dish, or even a last-minute addition to a potluck I totally forgot about! I love having a bunch to lean on (don’t miss all of my faves down below) when my inspiration isn’t… inspiring the way I want it to. Hey, it happens to the best of us, even food bloggers.
My artichoke salad is just one of them. It’s always a hit when I bring it to parties, and I’ve whipped up a big batch with some extra protein as lunch for me and my husband Ben more than a couple of times. People often tell me it reminds them of antipasto, and I can’t help but agree. I love Italian-American, Mediterranean-inspired food, so it makes sense.Â
Full of salty-in-the-best-way artichokes, chickpeas, and plenty of fresh ingredients, it’s easy to make too. Score!
Some of my other favorite salad recipes include my chicken Caesar salad, Watergate salad, Caprese salad recipe, chopped salad, and cucumber salad.
Artichoke Salad Recipe Ingredients
- Marinated artichokes – I use jarred marinated artichokes to save time and they’re packed with flavor
- Chickpeas – I use canned chickpeas, but dried ones will work if you have time to make them
- Tomatoes – I like cherry tomatoes, but grape tomatoes are another option. I like using these smaller varieties as they’re easiest to slice
- Red onion – Tends to be milder than yellow onion, especially when rawÂ
- Fresh basil – Adds a pop of color and herby flavor. Not to be skipped!
- Shaved Parmesan – I always try to grate or shave Parmesan myself — it’s a lot more affordable and flavorful
- Olive oil & red wine vinegar – The base of the dressing. Olive oil is my favorite for dressings and marinades, while the vinegar adds tang and is sharp enough to cut through the rich oil
- Dijon mustard – Another key ingredient for any good homemade vinaigrette
- Honey – For a touch of sweetness. Sometimes I use maple syrup if that’s all I have
- Seasonings – I like dried garlic powder and basil, plus a touch of fresh oregano. All fresh herbs can be used, but keep in mind that the amounts will change as dried are more concentrated
How to Make Artichoke Salad
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Drain the marinated artichokes but do not rinse them. Next, drain and rinse the chickpeas, then roll on a paper towel to remove any excess moisture. Halve the cherry tomatoes, slice the red onion, and chop the basil.
STEP TWO: Add the artichokes, chickpeas, tomatoes, red onion, and Parmesan cheese to a large bowl.
STEP THREE: In a separate bowl, whisk the olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, oregano, and basil together to combine.
STEP FOUR: Pour the dressing over the vegetables and cheese and toss to coat evenly. Serve immediately or place in the refrigerator to chill. Enjoy!
Tips for the Best Artichoke Hearts Salad
- I can’t stress enough the importance of using jarred, marinated artichokes, not simple canned ones. The marinade (usually a combination of herbs and oil) adds so much flavor to the final dish!
- Drying the chickpeas may seem like an unnecessary extra step, but trust me. Every time I’ve neglected to dry them, the salad comes out watery.
- Chill before serving for an even better flavor as it gives the ingredients a chance to absorb the dressing.
- My daughter Leah is super sensitive to onions, so I soak the slices in cold water for about 10 minutes before adding them to the salad. It really helps mellow them out.
- Sometimes I wait to add the Parmesan just before serving. This keeps its tasty, salty bite intact and prevents it from getting too soft.
Salad with Artichoke Hearts Variations and Substitutions
- Add or remove any veggies. This salad is incredibly versatile. Sometimes I’ll ditch the onions (especially if my daughter really isn’t feeling them), or add some cucumbers, olives, and arugula for a slightly different flavor profile.
- Or, I’ll switch up the cheese and use feta, goat cheese, cheddar, or mozzarella instead.
- To make it even more filling, extra protein like tuna, shrimp, or grilled chicken all pair wonderfully with the other ingredients. I make this variation on repeat for a light lunch!
- Adding pasta or another grain is another way to bulk up artichoke salad! Quinoa, orzo, penne, or even some rice are all good options.
- My husband needs a bit of spice on nearly everything he eats. Pepperoncini, a pinch of cayenne, and a dash of buffalo sauce are just a few of my go-to’s.
What to Serve with this Salad
I like to keep things simple and pair this with one of my preferred main dishes — my spiral ham recipe, chicken legs, and pork tenderloin are all tasty! It makes for a great side for the holidays too. And, as mentioned, this salad makes for an excellent lunch, especially with some extra protein on top.
Artichoke Salad FAQs
How should I store this artichoke salad recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days. In fact, I find after a quick toss, this artichoke salad tastes even better after a few days in the fridge. I recommend storing the shaved Parmesan separately for the best texture!
Are artichoke salads considered healthy?
Artichoke salad is made with nutritious ingredients like chickpeas, tomatoes, basil, vinegar, olive oil, and of course… artichokes! The combination of fiber, protein, and healthy fats certainly makes it a healthy option.
Can I make this ahead of time?
Absolutely! As I’ve mentioned a few times, giving the ingredients more time to absorb the homemade vinaigrette will make the salad taste even better. When I know I won’t serve it right away, I typically hold off on the Parmesan cheese so it doesn’t get soggy. Otherwise, toss everything together, cover, and chill until ready to serve.
More Easy Side Dish Recipes
- Instant pot mac and cheese
- Cornbread stuffing
- Easy biscuit recipe
- Sweet potato casserole with canned yams
- Air fryer artichokes
- Fruit salad with cool whip
Easy Artichoke Salad
Ingredients
Salad:
- 12 ounce jar marinated artichokes
- 1 15 ounce can chickpeas drained, rinsed and dried
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1 small bunch fresh basil
- 1/4 cup shaved Parmesan
Dressing Ingredients:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 2 teaspoons fresh oregano
- 1 tablespoon basil
Instructions
- Drain the marinated artichokes. Do not rinse them as that marinade is part of the flavor of the salad.
- Drain and rinse the chickpeas and then roll them on a paper towel to remove any excess water.
- Halve the cherry tomatoes, thinly slice the red onion, and chop the basil.
- In a large bowl combine the artichokes, chickpeas, tomatoes, red onion, and Parmesan cheese.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, honey, garlic powder, oregano and basil.
- Pour the dressing over the salad, mix, and serve. Or chill before serving.
Notes
- Use jarred, marinated artichokes, not simple canned ones. The marinade (usually a combination of herbs and oil) adds so much flavor to the final dish!
- Chill before serving for an even better flavor as it gives the ingredients a chance to absorb the dressing.
- For a less powerful onion flavor, soak the slices in cold water for about 10 minutes before adding them to the salad.
- Wait to add the Parmesan just before serving. This keeps its tasty, salty bite intact and prevents it from getting too soft.
- Leftovers can be refrigerated for up to 3 days in an airtight container.Â
- You can substitute the honey for maple syrup or use dried herbs instead of fresh herbs but the measurements will change since the dried herbs are more concentrated.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
